Smothered Chicken

This easy smothered chicken recipe features golden pan-fried cutlets in a rich, creamy gravy. It’s classic Southern comfort food that’s ready in about 45 minutes!

Pair the chicken and gravy with with mashed potatoes, rice, a skillet of Southern cornbread, or a basket of flaky biscuits for a hearty, family-style dinner.

Before You Get Started

Before you pull out your skillet, here are a few simple tips that will set you up for success:

• Thin chicken cutlets cook quickly and evenly. If your chicken breasts are thick, slice them in half horizontally. You can also pound thicker breasts to ½-inch thickness.
• Cast iron skillets are your best friend. They give the chicken a golden crust and those browned bits make the gravy taste amazing.
• Heavy cream makes the gravy rich and silky. If you only have milk or half-and-half, they’ll do the trick.
• That light flour dredge has a double purpose. It gives the chicken a crisp crust and also helps thicken the gravy later.
• Season well. A flavorful chicken breast makes for a flavorful gravy, so don’t skimp on the spices.

** Pro Tip: Don’t wipe out the skillet after browning the chicken. Those golden bits are what give the gravy its deep, savory flavor.

Step-by-Step Walkthrough: How to Make Smothered Chicken

Making this dish is easier than you might think. It’s just a handful of steps, and each one builds flavor as you go.

Step 1: Season and Dredge the Chicken

Pat your chicken cutlets dry so the seasoning sticks. Mix up a simple blend of garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle it all over, then give each piece a light coating of flour. You don’t need much; just enough to give the chicken a golden crust in the pan.

Step 2: Pan-Fry the Chicken

Heat a bit of butter and olive oil in your skillet until it sizzles. Butter adds flavor, while the oil prevents it from burning during sautéing.

Add the chicken and cook for 3 to 4 minutes per side, until the meat is browned and cooked through. The total time will vary depending on the temperature of your skillet and on the size and shape of your chicken. Use an instant read thermometer; you’re looking for an internal temperature of 165°F. Once it’s done, transfer the chicken to a plate. Let the chicken rest while making the gravy; this keeps it juicy. Don’t wipe out the pan!

Kitchen Wisdom: If the chicken makes no sound when it hits the pan, your skillet isn’t hot enough. Wait for that sizzle; it’s the sign you’ll get a nice sear.

Step 3: Make the Gravy

Melt a little butter in the same skillet, then whisk in flour to form a roux. Let it bubble for a minute so the raw flour taste cooks out. Slowly whisk in chicken broth, scraping up those flavorful browned bits from the bottom of the pan. Stir int he cream and a pinch of thyme, then let it simmer until it thickens. If it feels too thick, whisk in a splash more broth or cream.

Step 4: Smother the Chicken

Slide the chicken cutlets back into the skillet and spoon gravy generously over the top (this is why we call it “smothered chicken”). Let it all simmer for a minute so the flavors marry. Bring the whole skillet right to the table; it makes for cozy, family-style serving.

Serving Suggestions

Pair this smothered chicken recipe with creamy mashed potatoes, au gratin potatoes, easy potato casserole, fluffy white rice, Aunt Bee’s 3-ingredient biscuit recipe, Jiffy cornbread with creamed corn, creamy baked mac and cheese, Southern-style green beans, sweet and spicy collard greens with bacon, or a crisp green salad dressed in pepper jelly vinaigrette. Then, add a cream cheese pound cake for dessert!

Variations and Customizations

• Add mushrooms or onions to the gravy for extra flavor and texture.
• Make it spicy with a pinch of cayenne or a splash of hot sauce.
• Use boneless chicken thighs for a juicier, richer cut of meat.
• Add bacon. To do so, pan-fry two strips of thick-cut bacon in the same skillet after cooking the chicken. Remove the crispy bacon to a plate, leaving the drippings in the pan. Proceed to make the gravy as instructed. At the end, garnish the smothered chicken with the crispy chopped bacon.
• For a thicker crust, dip the chicken in buttermilk before dredging in flour.
• Lighten it up by skipping the cream and using only broth.

Preparation and Storage Tips

This recipe makes great leftovers, and the gravy helps keep the chicken moist.

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: Cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
• Make Ahead: Pan-fry the chicken a day in advance. When ready to serve, warm it gently in the gravy.

** Pro Tip: Reheat the chicken low and slow on the stovetop. If the gravy separates a bit, whisk in a splash of broth or cream to bring it back together.

FAQs and Troubleshooting

• Why is my gravy too thick or too thin? Thin it with broth or cream, or simmer longer if it’s too runny.
• Can I make smothered chicken in the oven? Yes. Place the chicken and gravy in a baking dish, cover, and bake at 350°F for 20 minutes.
• Can I use bone-in chicken? Absolutely. Just brown it well, then simmer longer until the meat reaches 165°F.
• What’s the difference between smothered chicken and chicken fried steak? Smothered chicken uses chicken breast with pan gravy. Chicken fried steak is breaded beef with cream gravy.
• Can I use the air fryer? You can cook the chicken in the air fryer, but you’ll still need a skillet for the gravy. The gravy won’t be as flavorful since you won’t have those chicken bits in the pan.